Pesto Tortellini Salad (Printable)

Vibrant pasta salad with cheese tortellini, basil pesto, cherry tomatoes, and fresh spinach. Ideal for summer meals.

# Ingredient List:

→ Pasta

01 - 1 lb fresh cheese tortellini

→ Vegetables

02 - 5 oz cherry tomatoes, halved
03 - 2.5 oz baby spinach, roughly chopped

→ Dressing

04 - 1/3 cup basil pesto
05 - 2 tablespoons extra virgin olive oil
06 - 1 tablespoon lemon juice
07 - Salt and freshly ground black pepper to taste

→ Optional Garnishes

08 - 1 oz toasted pine nuts
09 - 1 oz grated Parmesan cheese

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and rinse under cold water to cool completely.
02 - In a large bowl, whisk together the pesto, olive oil, and lemon juice. Season with salt and pepper to taste.
03 - Add the cooled tortellini, cherry tomatoes, and spinach to the bowl. Toss gently to coat everything evenly with the dressing.
04 - Taste and adjust seasoning if needed.
05 - Transfer to a serving platter and garnish with toasted pine nuts and grated Parmesan if desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together in under half an hour, which means you can make it right before guests arrive and still have time to change your shirt.
  • The pesto clings to every curve of the tortellini, so each bite is full of flavor instead of leaving a puddle of dressing at the bottom of the bowl.
  • You can serve it cold from the fridge or let it sit on the counter, and it tastes great either way without any fuss.
  • Leftovers actually improve overnight as the spinach wilts just slightly and the tomatoes release their juice into the dressing.
02 -
  • Rinsing the cooked tortellini under cold water is not optional, because skipping it means the residual heat will wilt the spinach into a soggy mess and make the pesto separate and look greasy.
  • If you are making this ahead, wait to add the spinach until just before serving so it stays bright green and fresh instead of turning dark and limp in the fridge.
  • Store bought pesto varies wildly in quality, so taste it before you mix it in; if it tastes flat or too oily, stir in a squeeze of lemon juice and a pinch of salt to bring it back to life.
03 -
  • Toast the pine nuts in a dry skillet over medium heat for just 2 to 3 minutes, shaking the pan often, because they go from golden to burnt in seconds and burnt pine nuts taste bitter and ruin the whole dish.
  • Use the best pesto you can find or make, because it is the star here and a bland or overly oily pesto will make the whole salad taste flat no matter what else you do.
  • If you are doubling the recipe for a crowd, mix it in two separate bowls instead of one giant bowl, because it is nearly impossible to toss everything evenly in a single huge batch without making a mess.
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